# Morning Glory Muffins: A Vegan and Gluten-Free Delight
Introducing morning glory muffins, made **vegan + gluten-free**! A traditional favorite first crafted by Pam McKinstry in 1978 at her Nantucket eatery, Morning Glory Cafe, these muffins are **lightly sweet, subtly spiced**, and loaded with fruits, vegetables, AND nuts.
Our gluten-free take incorporates oat flour and potato starch (no almond flour!) to produce a tender muffin that’s **wholesome** and **satisfying**. Brew your favorite coffee or tea, and let’s get baking muffins!
## What is in Morning Glory Muffins?
The [original morning glory muffins](https://www.earthboundfarm.com/recipes/the-original-morning-glory-muffins/) by Chef Pam McKinstry are **filled with nutritious ingredients** that elevate them above typical muffins: shredded coconut, raisins, grated apple and carrots, pineapple chunks, pecans or walnuts, and cinnamon. For the **traditional muffin components**, she includes flour, sugar, baking soda, salt, eggs, vegetable oil, and vanilla extract.
Our contemporary adaptation retains most of the nutritious ingredients but substitutes some of the traditional components to ensure they are vegan, gluten-free, naturally sweetened, and *even* more wholesome.
## How to Make Vegan Gluten-Free Morning Glory Muffins
Our take on these **1-bowl**, fruit- & veggie-packed muffins is made with the following components:
– **Flaxseed meal + orange juice** – this blend forms the “flax egg” that keeps these vegan/egg-free and introduces natural sweetness and a light orange essence!
– **Coconut sugar** – a sweetener with a lower glycemic index that has a hint of caramel flavor. Brown sugar or cane sugar would likely be suitable as well!
– **Avocado oil + dairy-free milk** – our version uses less oil than the classic, utilizing dairy-free milk to thin out the batter. Avocado oil is our preferred neutral option, but feel free to use another oil or melted vegan butter.
– **Oat flour + potato starch** – this gluten-free blend offers the right balance of being wholesome while maintaining lightness to avoid the muffins from becoming *too* dense and moist.
– **Morning glory essentials** – grated apple and carrot, shredded coconut, raisins, walnuts, cinnamon, vanilla extract, salt, and baking soda.
– **Baking powder** – gluten-free baked items tend to be denser and gummier than those made with all-purpose flour, so we add baking powder for a little extra uplift!
To create your muffins, mix the orange juice and flaxseed meal and allow the mixture to sit for a few minutes to thicken. While that thickens, you can grate the carrot and apple using the large side of a box grater.
Next, incorporate the remaining ingredients, starting with the wet, followed by the dry, and finally all those delightful extras! Divide the batter among your muffin cups, and let’s bake!
Allow to cool slightly, and then those treats are ready for you!
We believe you’ll ADORE these muffins! They’re:
– Wholesome
– Satisfying
– Moist
– Tender
– Naturally sweet
– Subtly spiced
– Loaded with fruits, nuts & veggies
– & SO tasty!
These muffins are perfect for snacking on the go or as a sweet breakfast treat! They pair exceptionally well with a glass of dairy-free milk or a warm cup of coffee or tea.
## More Vegan Gluten-Free Muffin Recipes
If you give this recipe a try, tell us! Leave a comment, rate it, and don’t forget to tag a photo on Instagram. Cheers, friends!
### Recipe Overview
– **Prep Time**: 15 minutes
– **Cook Time**: 20 minutes
– **Total Time**: 35 minutes
– **Servings**: 12 muffins
– **Course**: Breakfast, Snack
– **Cuisine**: Dairy-Free, Gluten-Free, Vegan
– **Freezer Friendly**: 1 month
– **Does it keep?**: 2-3 Days
### Ingredients
– 1 ½ Tbsp flaxseed meal*
– 1/2 cup freshly squeezed orange juice, with pulp
– 2/3 cup coconut sugar
– 1/3 cup dairy-free milk (plain, unsweetened)
– 1/4 cup avocado oil (or another neutral oil or melted vegan butter)
– 1 ½ tsp vanilla extract
– 1 cup oat flour* (certified gluten-free as required)
– 1 cup potato starch* (NOT potato flour)
– 1 ½ tsp ground cinnamon
– 1/2 tsp ground ginger
– 1 tsp baking soda
– 1 tsp baking powder
– 1/2 tsp sea salt
– 1